Sweet treats to be consumed without moderation

Lille Waffle

Flat, thin, soft, and generously filled with vergeoise (a rich brown beet sugar), the Lille waffle is nothing like its Brussels cousin.
Vanilla, speculoos (spiced biscuit), coffee… it comes in a variety of flavours to satisfy every sweet tooth.

Best enjoyed at Méert — a historic patisserie in Old Lille famous since 1761 — or on local markets, for a truly authentic Northern French treat.

Cramique

A soft, slightly sweet brioche often studded with raisins, pearl sugar or chocolate chips.
It’s the perfect companion for breakfast, afternoon tea, or a cosy mug of hot chocolate.

Best enjoyed warm — that’s when its tenderness truly shines.

(Note: Cramique is a traditional sweet bread from Northern France and Belgium, beloved for its rich, comforting texture.)

Coquille

A small, buttery brioche traditionally enjoyed on Saint Nicholas Day and throughout the festive season.
Its shape resembles the infant Jesus, earning it nicknames like cougnou, cougnolle, quéniole or Jean Bonhomme — all names for this beloved sweet bread from Northern France and Belgium.

A heartfelt gift or a comforting December treat to enjoy by the fireside — in the purest Northern tradition.

(Note: The coquille is both a religious and culinary symbol, deeply rooted in the winter customs of the North.)

Sugar Tart

Behind its simple name lies a dangerously delicious treat: a soft brioche-like base topped with vergeoise (rich brown beet sugar) and fresh cream, baked until golden and gooey.
A rustic, melt-in-the-mouth recipe just the way we love it in Northern France.

A must-try — especially from your local artisan bakeries!

(Note: The tarte au sucre is a traditional Northern French and Belgian dessert, simple in ingredients but rich in flavour and nostalgia.)

Vergeoise

A must-have ingredient in Northern French baking, vergeoise is a moist beet sugar with a rich, caramelised flavour that enhances every local sweet treat.

Whether light or dark, it brings warmth and depth to crêpes, waffles, tarts or French toast.

(Note: Vergeoise is different from regular brown sugar — it’s made from sugar beets and remains soft and fragrant. A true taste of the North.)

Palet de dame

A soft, delicate biscuit flavoured with rum or orange blossom water, topped with a light sugar glaze.
Elegant and sweet, it’s perfect for afternoon tea or as a light dessert.

Best enjoyed in one of Lille’s charming tearooms — the ideal spot for a refined treat.

(Note: The palet de dame is a traditional pastry from Northern France, especially popular in the Lille area. Its name evokes a dainty, refined indulgence.)